What’s in Chicken Flautas?
This is such a great 30 minute recipe that comes together easily with simple ingredients. Let’s take a look at a few things you’ll need:
Chicken: I like to use shredded chicken for this easy flautas recipe, and it’s a great way to use up leftovers from roasted chicken. Jalapeños: Swap these with habanero or serrano peppers for even more spice! Salsa: I like to use homemade salsa whenever I can.
What toppings can you add?
I like to serve fried chicken flautas with shredded lettuce, cilantro, salsa, and sour cream. You can add any of your favorite toppings like jalapeños, guacamole, and pico de gallo.
How to Store and Reheat
You can make the chicken filling ahead of time and store it in the fridge for 3 to 4 days. You can also freeze it. Reheat the chicken on the stovetop before adding to the tortillas. These crispy chicken flautas are best served as soon as they are cooked, but if you have leftovers they can be reheated in the oven at 300°F for about 20 minutes until crisp.
How to Freeze
Let them cool and place in a container. Thaw them in the fridge overnight and then bake in the oven at 350°F or 10-15 minutes.
Notes from the Test Kitchen
Make sure your tortillas are warm and pliable before rolling. Once you’ve heated the tortillas, keep them covered in a pan or plastic container so they stay warm. It’s best to roll quickly to avoid tearing of the tortillas. No worries if any of your flautas have small tears after rolling. You can still go ahead with the frying process.
More Mexican Chicken Recipes We Love
Fiesta Lime Chicken Chicken Tinga Crockpot Salsa Chicken Chicken Mole Chicken Taquitos Chicken Taco Soup
How to Make Chicken Flautas Step by Step
Make the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Once heated, add in 1/2 diced onion, 1 large (or 2 small) finely chopped jalapeño peppers, 1/2 tsp salt, 1/2 tbsp chili powder, and 1 tsp cumin. Sauté for a few minutes until softened. Stir in 1 1/2 cups shredded chicken, 1/2 cup salsa, and the juice of half a lime. Remove from heat. Heat the tortillas: Warm 10-12 corn tortillas by wrapping them in a damp paper towel and microwaving for 1 minute. Roll the flautas: Place 2 tbsp of filling in the center of each tortilla and sprinkle with monterrey jack cheese (1 1/2 cups total). Place seam side down on a plate. Fry the flautas: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Place 4 flautas in the pan. Fry seam side down for 1-2 minutes. Flip and cook until golden brown on all sides. Add remaining vegetable oil to the pan as needed to cook the remaining flautas.
